follow the journey of a busy mom as she strives to keep her family happy and healthy

Tuesday, October 28, 2008

Chicken Cobbler Casserole

I couldn't wait to make this dinner that Brooke posted a week or so ago. How freaken fabulous does it look?

I changed a couple of things, but overall kept it the same. This was such a great dinner to make on this weird, cold, snowy day.

This was REALLY good... except when my husband complained that I didn't make enough of it for a substantial amount of leftovers. Hee hee!

Ingredients

4 tablespoons melted butter, divided

4 slices cubed whole wheat bread, about 4 cups

1/3 cup grated Parmesan cheese

2 teaspoons Italian seasoning

1 tablespoon olive oil

1 medium-size sweet onion, sliced

1 (8-ounce) package sliced fresh mushrooms

1 cup white wine

1 (10 3/4-ounce) can cream of mushroom soup

14oz can diced tomatoes

2 1/2 cups (about 1 1/2 pounds) shredded cooked chicken (I diced up three chicken thighs and cooked them up on the stove)

Preheat oven to 400 degrees F.

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in one tablespoon olive oil in a large skillet over medium-high heat 10 minutes or until golden brown. Add mushrooms, and sauté 3-5 minutes. Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake for 15 minutes or until golden brown.

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Lauren 101

Before my wedding in 2003, my idea of cooking was Kraft mac and cheese. My mother and my mother-in-law even left me several boxes of the blue box on my counter the day we returned from our honeymoon. I believe a few showed up in the wishing well at my bridal shower, too.

Once I became a Mrs, however, I figured I'd need to step it up in the kitchen.

I rarely prepared anything from scratch, though; it was frozen stuff chicken and rice in a pouch all the way.

About a year (and 20lbs) later, I decided that something needed to change in the kitchen. I went on a diet and lost the weight, but knew I needed to lose the habits too.

Armed with Rachael Ray cookbooks and the internet, I slowly began to expand my repertoire. I joined an online cooking forum and subscribed to about eleventy billion cooking blogs.

Cooking remains a challenge, however, as two sweet little boys joined our family over the last few years. Coupled with my full time job, I look for meals that are healthy and easy.

I also discovered a love for photography along the way, and while I'm about as unprofessional behind the camera as they come, I really enjoy honing my skills on my dinner - mainly because it can't run away like my two wild boys can.